First batch of beef baby back ribs

[S Freiesleben]

Hi all,

I yesterday made my first batch of beef baby back ribs on my WSM 18.5". I think the result was pretty good, but I think they could have taken one more hour in the smoker to get the perfect tenderness.

I used my own rub and had it sitting for approx. 2 hours or so before putting in on the smoker.



Final result on the plate with some homemade slaw



Close up picture(they moist)

 

[DBWallis]

That's a mighty fine looking mess 'o ribs there!

 

[Craig Alumbaugh]

Those look like a mighty tasty rack of ribs there

 

[Ed_Gannon]

Looking tasty!

 

[Barb D]

Some great looking ribs they look mighty tasty from here.

 

[Jim Lampe]

they look good!

...I think they could have taken one more hour in the smoker...

How long did you have them on?
What temp?
What does your rub consist of?

 

[Cliff Bartlett]

Very nice looking ribs.

 

[ChuckO]

Congrats on your first batch, mighty fine

 

[S Freiesleben]

Thanks guys, really appreciate it.

Jim:

I had them on for a total of 5 hours, but will give them hours the next time. Have them wrapped part of the process as well.
I normally go low and slow, so I am normally aiming for 225 degrees F in all my cooks.
My rub has, paprika, onion powder, garlic powder, brown sugar, fresh ground pepper, coarse kosher salt. It works on most of the meats I have been cooking.

 

[Mark Barton]

Great looking beef ribs! Did you sauce them, or just the rub?

 

[S Freiesleben]

Hi Mark,

I did sauce them for the last hour on the smoker. But will try without the next time, even though it tasted great

 

[Robert T]

You said it all in that last reply. They tasted great. Nice job. Here's to many more efforts!

 

[Tony R]

Looks good to me. Thanks for posting.

 

[Dale Nichols]

Next time try this... Beef ribs have two membranes so remove the membrane on the back of the ribs,cook @285 bone side down until the second membrane is probe tender. You can see it in your picture on top of the bone or in the middle of the rib.
Probably 6-6.5 hours if the ribs are meaty, start to probe between the bones until you feel no resistance going through the membrane. You will feel nothing and the probe will go right on through the rib out the bottom.

That is a pretty good looking slab of ribs. Ask your butcher for beef chuck or plate ribs and give them a try they have more meat than back ribs. You did an excellent job for your first time.

 

[S Freiesleben]

Thanks guys.

Thanks to you Dale, I will try to follow that next time. Do you know a good butcher in Houston are?

 

[JRAiona]

Great looking ribs. They're on my list to do.

 

[Jørgen Hansen]

Ja tak! Looking really really good, i must get me one of those wsm'

 

[Rich Dahl]

Great looking ribs and some good advice I'm going to use.